Aztec Soup Recipe


  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 jalapeno peppers chopped
  • 1 yellow bell pepper, diced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 small butternut squash (cut into bite sized cubes)
  • 8 cups of vegetable stock (homemade is always best so please see my stock recipe on my other soup recipes)
  • 2 (16 ounce) cans organic diced fire roasted tomatoes (Muir Glen brand)
  • 1 (19 ounce) can organic black beans, drained and rinsed
  • 2 chicken and cilantro sausages, fully cooked & sliced
  • 1 cup salsa verde (make your own or use all natural bottled)
  • 1 cup quinoa (or rice if you can't find quinoa)
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • kosher salt and fresh cracked black pepper to taste
  • 1 cup fire roasted corn kernels (in frozen section of Trader Joe's)
  • 1/2 cup chopped cilantro


I Love The Combination Of Flavors And Textures In This Spicy Soup---and It's DELICIOUS! I Added TJ's Cilantro Chicken Sausage But You Can Leave It Out For Vegetarian And Vegan.

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